Scalloped Winter Vegetables - cooking recipe

Ingredients

4 medium potatoes, cut in 1-inch cubes
1/2 lb. rutabaga, cut into 3/4-inch cubes
2 medium carrots, cut into 1-inch slices
1 clove garlic, minced
1/4 tsp. thyme
1/4 tsp. black pepper
2 c. chicken stock
2 Tbsp. flour
2 Tbsp. butter
3 oz. sharp Cheddar cheese, grated
salt if needed

Preparation

Cook potatoes, rutabaga and carrots in chicken stock to which has been added the minced garlic, thyme and pepper.
When barely tender, remove from heat.
Melt butter in skillet; stir in flour and cook briefly.
Drain the stock from cooked vegetables, and gradually add stock to butter flour mixture.
Stir and cook until thickened.
Combine with the precooked vegetables and pour into a baking dish.
Top with grated cheese.
Bake at 350\u00b0 for 25 to 30 minutes.